Tri-Tip & Kohlrabi

Tri-Tip & Kohlrabi Mash

I did the roast low & slow in the oven at 225, up to an internal temp of 125. Then a couple minutes per side under the broiler with butter rubbed on the outside. The sauce was 1 1/2 quarts of store bought beef stock with a half stick of butter, some sage, onion and celery, reduced to about 1 cup over a couple of hours.

My mom made the kohlrabi mash in the same manner you’d do potatoes. An excellent alternative.

Of course it depends on your oven’s accuracy, the temp you use (I used 225 in this case, but sometimes go with 200 or 250), and elevation (atmospheric pressure). Also: cut of meat, size, thickness.

That’s why I like to use one of the temp probes with the wire to outside the oven. Then, zero guesswork. However I was up at our cabin and all I had was an instant read. I had it in for about an hour and it was already done and I’m glad I caught it in time.

Hey Richard,
Very timely post as I was going to ask you about Tr- Tip. I live in New England, and I have never seen tri tip around here, nor does anyone seem to know what it is. So my question, is it a “local” cut? Do you know any other names for it, or what part of the cow it comes from? It does look mighty tasty!
I made your meatballs in blue cheese sauce (gravy/ reduction) on Sunday night. It was AWESOME! Keep the food porn coming! (pun intended ;-)

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I'm Richard Nikoley. Free the Animal began in 2003, and as of 2017, contains over 4,500 posts and 100,000 comments from readers. I cover a lot of ground, blogging what I wish...from health, diet, and lifestyle to philosophy, politics, social issues, and cryptocurrency. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances in life. [Read more...]

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